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Codfish Gumbo


Louisiana Roux

  • 2/3 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 2 cups finely chopped onion
  • 2 cups finely chopped green bell pepper
  • 2 cups finely diced celery


  • Louisiana Roux
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1/2 teaspoon leaf thyme, crumbled
  • 1/2 teaspoon leaf oregano, crumbled
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 4 cups cooked white rice
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 2 (8 ounce) bottles clam juice
  • 1 (16 ounce) can tomatoes, drained
  • 1 pound green beans, 1-inch pieces
  • 1 pound kielbasa, 1/4-inch slices
  • 3 codfish steaks (1 pound each)


  1. Louisiana Roux: Stir together the flour and oil in a 3-quart micro-proof casserole. Microwave at HIGH (100%) for 10 to 12 minutes, until flour is deep golden brown, stirring twice.
  2. Add the onion, green pepper and celery, tossing to coat.
  3. Gumbo: Microwave the finished Louisiana Roux at HIGH for 4 minutes, stirring once.
  4. Add garlic and microwave 2 minutes more.
  5. Stir in the bay leaf, thyme, oregano, black pepper, cayenne pepper and slat; microwave 4 minutes, stirring once.
  6. Stir in chicken broth and clam juice. Microwave at HIGH for 6 minutes or until thickened, stirring every 2 minutes.
  7. Cut up the tomatoes and stir them in along with the green beans; cover. Microwave at HIGH for 3 to 4 minutes longer.
  8. Remove from oven and let stand for 10 minutes, then add the kielbasa. Microwave at HIGH for 4 minutes. Add more salt if you wish.
  9. Remove and discard the skin and bones from cod and cut steaks into 2-inch pieces. Add them to the casserole. Cover with vented plastic wrap.
  10. Microwave at HIGH for 7 minutes, or until the fish is cooked, stirring gently once or twice.
  11. Serve hot over white rice.

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